Distilled monoglyceride used as emulsifier and crumb-softener in bakery.
| Features | High mono-content; aerating and emulsifying ability; distillation purity. |
| Benefits | Improves texture, volume, stability and delays staling. |
| Typical Properties | Powder; α-monoglyceride min 90 percent; Acid value max 3; Melting point 60–70°C. |
| Applications | Bread, cake mixes, creams, dairy, confectionery. |
| INCI Name | Distilled Monoglyceride |